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The main feature Japanese cuisine, in addition to unique dishes, skilled in laying, where each piece is only ascribed to it by tradition. Often travelers, first time getting into a Japanese high end restaurant, can’t seem to understand that their plate is edible, and that was assumed as a decoration. All recipes, used by the Japanese housewife, very simple, and the products subjected to minimum processing. A striking example is the cooking fish. Most often raw fish beautifully cut into thin slices-the petals and spread on a plate – all the food is ready and you can already bring to the table.

Basic of Japanese dishes are vegetables, seafood and rice.

From traditional Japanese dishes most popular in the world conquered the land. Sushi rolls are stuffed with rice, vegetables and seafood that is wrapped in dried seaweed – nori. Under the influence of cookery Europeans and the Chinese people of Japanese cuisine started to use pork, beef, lamb and poultry dishes. Of course, the most common product at all times for the Japanese was the rice. As a rule, by boiling the rice some salt is added, but to him are served salty or sweet seasoning, hot.

The most characteristic principles of Japanese cuisine is to use only fresh vegetables and seafood, and products from long-term storage, use only Continue reading →

As in any other country, in Japan there are several kinds of festivals: traditional, borrowed and official. Traditional, as a rule, go back to ancient customs or religious holidays and calendar special notes do not have. As well as elsewhere, wishing mark all borrowed holidays, for example Valentine’s Day, Halloween and other Western celebrations. «the Law on national holidays», which was adopted on 20 July 1948 sets a date for the weekend which are common to the whole country, in Japanese they are called “kokumin-but sukumizu”.

What are national holidays of Japan

Among all the other countries Japan leads in the number of official holiday dates. So what are the Public holidays in Japan?

Let’s start from the beginning of the calendar. So, January 1 is the beginning of the New year. As in many other countries in Japan on this day people cook different dishes, give gifts and just have fun. There’s also a funny tradition to pay special attention to any case that in the new year made for the first time.

After all, if it is done well it will bring success in the new year. January 15 is the Day of age. On this day all boys and girls who have reached 20 years of age, celebrate the holiday. After all, this is the age of adulthood in Japan. From this moment Continue reading →

Velesajam day traditionally celebrates the middle of winter. At this time all nature is still asleep, and only Velez Korovin goes through villages and towns, playing the magic flute and not allowing people to be sad. This legend is reinforced by the occasion. It is also believed that Veles is the protector of cattle, but because that Pets do not freeze in severe frosts, February 11, sprinkle them with Holy water.

Milkmaids, in turn, should drink strong honey, “cows were affectionate,” and then symbolically have to beat the men with boards for spinning flax on the back, “the oxen were obedient”.

In this day and performed the rite of the distillate “cow’s death”. For it invite pouwelse that plays various scenes from everyday life that, in the opinion of the people, allows us to attract good luck, take trouble, to ensure good growth of cattle and abundance. And organized a special procession, after which the required conduct ritual fight of Veles and Marena. Mummers finish the staging, and begins the feast. By the way, on this day it is forbidden to cook beef dishes, but otherwise there are no restrictions.

Public and important holidays for JapanPublic holidays in Japan As in any other country, in Japan there are several kinds of festivals: traditional, borrowed and official. Traditional, as a rule, go back to ancient customs…

Japanese cuisine: national features of preparationJapanese cuisine: national features cooking Dishes in Japanese cuisine is usually simple, with few ingredients. The Japanese prefer fresh food. When cooking, the chefs try to retain the true taste…